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Sofficini are delicious little turnovers filled with cheese and ham, then deep-fried. Super-popular in Italy, they're melt-in-the-mouth on the inside, very crispy on the outside and, above all, super-tasty!
For the record, sofficini are not really an authentic Italian recipe. In fact, they were first marketed by Findus in Italy a few years ago.
Table des matières
💙 Why you'll love them
- They're budget-friendly.
- They require very few ingredients, and ingredients that are easy to find and use.
- They're gourmet, comforting and perfect to share for a convivial aperitif or a hearty dinner.
These are the main ingredients, and the quantities can be found in the recipe card below.
- I recommend regular milk.
- All-purpose flour
- Butter, sweet.
- Mozzarella: either in the form of balls or the large balls, from which you will take small pieces.
- Ham: I use diced ham for convenience, but you can simply cut slices.
- Oregano, to flavor the sofficini.
- Egg - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Breadcrumbs and frying oil.
✨ Customize your sofficini
Here I've used ham and mozzarella, but you can add tomato sauce, chopped spinach and béchamel sauce. béchamel sauce Be creative and indulge your taste buds!
🥰 Chef's tips
- Don't overfill the sofficini, or you'll have trouble closing them.
- And it's really crucial that these little turnovers are perfectly sealed: if the filling escapes during baking, they're likely to explode and you won't be able to cook them evenly.
- Make sure your frying oil is hot (around 320°F/160°C) before putting in your sofficini. You can use a kitchen thermometer, as I do, or drop a drop of water into the pan. If it sizzles, you can use it now.
- Take care, too, that the frying oil is not too hot: if it is, your oil will first darken before turning black. And then the oil can burn.
- Don't put too much sofficini in the pan at once, as this may cause the temperature of the frying oil to drop too low.
💡 Frequently Asked Questions
If your oil hasn't turned black, you can wait for it to cool down and put it back in the bottle for repeated use.
Otherwise, don't pour your frying oil down the sink, or it will clog up. The best thing to do is to put it back in the bottle once it has cooled down (very important, otherwise it will leak), then take it to a waste disposal site with hazardous waste or special household waste. And if that's impossible, at least put it in the non-recyclable waste garbage can.
Technically, they can be stored (keep them in an airtight container in the fridge for 2-3 days), but they will be less crisp and the cheese less melting. I strongly recommend that you eat them as soon as they come out of the pan, when they're piping hot.
If you wish to reheat them, don't put them in the microwave, but rather in the oven at 320°F/ 160°C for a few minutes.
😋 Other gourmet gems
If you make these Sofficini, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
- ⅞ cups milk (200g)
- 1 ⅔ cups all-purpose flour (200g)
- 2 tablespoons unsalted butter (30g)
- salt to taste
- 2 cups mozzarella (250g)
- 5.3 oz ham (150g)
- ¼ teaspoon oregano
- 1 egg
- 8 ½ cups frying oil
- Bring the milk to the boil in a saucepan, then add the salt and butter. Once the butter has melted, remove the pan from the heat and add the flour all at once.
- Mix well, then remove the dough from the pan and let it cool slightly before kneading with your hands until you have a homogeneous ball.
- Roll out the dough with a rolling pin (it should be fairly thin) and use a cookie cutter to make pretty circles. Form a ball, roll it out and repeat the operation until you run out of dough.
- Place a little mozzarella, ham, oregano, salt and pepper on each sofficini. Using your finger, place a little water on the edge and close the Sofficini tightly with your fingers. Press the edges with a fork to finish sealing it: it must be completely closed, otherwise it may explode during cooking. Repeat until all ingredients are used up.
- Heat the frying oil in a saucepan and, while the oil is heating, dip each sofficini in the beaten egg, then in the breadcrumbs. Fry two at a time, so as not to lower the temperature too much, and enjoy as soon as ready.